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High Protein Cookie Monster Cinnamon Rolls

High Protein Cookie Monster Cinnamon Rolls - recipe card
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A playful, protein-packed twist on classic cinnamon rolls, studded with chocolate chunks and finished with a tangy vanilla glaze. These soft, pillowy rolls deliver indulgent cookie-meets-cinnamon-roll flavor with a serious protein punch.

Ingredients

Scale
  • For the Dough:
  • 1 1/2 cups (180g) all-purpose flour, plus more for dusting
  • 1 scoop (30g) vanilla or unflavored whey protein powder
  • 1 tbsp granulated sugar
  • 1 packet (2 1/4 tsp) active dry yeast
  • 1/2 tsp fine sea salt
  • 1/2 cup (120ml) whole milk, warmed to 110°F / 43°C
  • 1 large egg, at room temperature
  • 2 tbsp (30g) unsalted butter, melted and cooled slightly
  • For the Filling:
  • 2 tbsp (30g) unsalted butter, softened
  • 2 tbsp (30g) light brown sugar, packed
  • 1/2 tsp ground cinnamon
  • 1/3 cup (60g) mini chocolate chips, divided (2 tbsp for filling, 2 tbsp for topping)
  • For the Glaze:
  • 1/2 cup (120g) plain full-fat Greek yogurt
  • 1 tbsp confectioners’ sugar, sifted
  • 1/2 tsp vanilla extract
  • 1 tbsp milk (if needed to thin)

Instructions

  1. In a small bowl, whisk together the warm milk (110°F / 43°C) and 1 tbsp sugar. Sprinkle the yeast over the top and let stand for 5-10 minutes until frothy. If it doesn’t foam, the milk may be too hot or the yeast is dead—start over.
  2. In a large mixing bowl or the bowl of a stand mixer, whisk together the flour, protein powder, and salt. Make a well in the center and add the yeast mixture, beaten egg, and melted butter.
  3. Using a wooden spoon or the dough hook attachment, mix until a shaggy dough forms. Turn out onto a lightly floured surface and knead by hand for 6-8 minutes, or use the stand mixer on low speed for 4-5 minutes, until the dough is smooth and elastic. It will be slightly tacky but not sticky.
  4. Lightly grease a large bowl with oil or butter. Place the dough in the bowl, cover with a damp kitchen towel, and let rise in a warm, draft-free spot for 60-90 minutes, or until doubled in size. This rise is essential for soft, fluffy rolls.
  5. Punch down the risen dough to release air. On a lightly floured surface, roll the dough into a 12×8-inch rectangle (about 1/4 inch thick). The dough should be even so the rolls bake uniformly.
  6. Spread the softened butter evenly over the dough, leaving a 1/2-inch border on one long edge. In a small bowl, combine the brown sugar and cinnamon, then sprinkle this mixture evenly over the butter. Scatter 2 tablespoons of mini chocolate chips over the sugar.
  7. Starting from the long edge closest to you (the one without the border), roll the dough tightly into a log. Pinch the seam to seal. With a sharp serrated knife, cut the log into 4 equal pieces, each about 2 inches wide.
  8. Place the rolls cut-side up in a lightly greased 8-inch round baking dish or 8×8-inch square pan. Cover loosely with plastic wrap and let rise for an additional 20-30 minutes while you preheat the oven to 350°F / 177°C.
  9. Bake the rolls on the center rack for 18-22 minutes, until golden brown and the internal temperature reaches 190°F / 88°C. If the tops brown too quickly, tent loosely with foil during the last 5 minutes.
  10. While the rolls bake, prepare the glaze: In a small bowl, whisk together the Greek yogurt, sifted confectioners’ sugar, and vanilla extract. If the glaze is too thick, add 1 tbsp milk—it should be pourable but not runny.
  11. Remove the rolls from the oven and let cool in the pan for 5-10 minutes. Drizzle the glaze generously over the warm rolls, then sprinkle with the remaining 2 tablespoons of mini chocolate chips.
  12. Serve warm or at room temperature. For the best texture, enjoy within a few hours of glazing; if storing, keep unfrosted rolls covered in the refrigerator and reheat before serving.

Notes

Storage: Keep unfrosted rolls in an airtight container in the refrigerator for up to 4 days. Freeze unfrosted, baked rolls for up to 2 months—wrap tightly in plastic and then foil. To reheat, microwave a single roll for 20-30 seconds, or warm in a 300°F / 150°C oven for 5 minutes. The glaze is best added after reheating. If the dough feels too dry when mixing, add 1-2 tsp warm milk. If using a plant-based protein powder, you may need to add 1-2 tbsp extra flour to achieve the right consistency.

Nutrition

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Find it online: https://thehighproteinrecipes.com/high-protein-cookie-monster-cinnamon-rolls/